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cling to your spoon. Set the balsamic and honey glaze in the fridge to cool. This glaze is sweet and does

well with the spices used when grilling the turkey.

INGREDIENTS FOR SALAD
These ingredients are personal preferences and can be adjusted to your liking. I will say that these few
ingredients, as mentioned above, creates a super flavorful dish and while there is nothing wrong with
adding more ingredients, the few listed here create a fantastic salad.

1 wild turkey breast
1 red onion, thinly sliced
1 head of iceberg lettuce
1 diced tomato

Slice the head of lettuce lengthwise as opposed to quartering to create a slab. This will let you to lie the
grilled turkey breast on top of the lettuce. This makes it easier to slice and eat and gives a nice

presentation for the table.

PREPARE THE BACON
You can use packaged bacon bits, but I love freshly prepared bacon chopped into bits. I cook the bacon
on the grill’s side burner in a cast iron skillet until they are nice and crispy. Set them aside to cool. Be
sure to place them on some paper towels to draw out the bacon grease. This helps the bacon become
crispy and crumble up much easier. When the bacon is cool, I use a knife and actually dice the bacon
strips. Most of the bacon will crumble up just by breaking the slices up, but for those pieces that aren’t

as crispy a knife will chop them nicely. You can also leave those not so crispy pieces out if you like.

PREPARE THE TURKEY
You can cook your turkey breast any way you like. Some like their turkey deep fried while others prefer
fried. For this salad the wild turkey breast was cut into strips, seasoned with Cajun spices and grilled.
Any meat or poultry spices will work. Chef Paul Prudhomme's Blackened Redfish Magic spice was used
for this salad. This is for making blackened fish, but trust me when I say it ain’t just for fish. Give it a try.
You can prepare some of the strips to be spicy and some mild if you have visitors that prefer it less
spicy.

PUTTING IT ALL TOGETHER

As mentioned above slice your lettuce lengthwise
about an inch thick and lay the slab on a plate.
Evenly pour blue cheese dressing, or your dressing
of choice, all over the top. Add tomato, red onion
and bacon. Drizzle the balsamic and honey glaze
all over. On top of this, lay the turkey strips and
drizzle more glaze and dressing. Blue cheese
crumbles are a great addition and top this salad

off perfectly. This salad is a great reward to a
great harvest. One more way to prepare wild
turkey for your family and friends. ENJOY!

This turkey recipe is healthy and packed with
flavor and is sure to have people asking, “when
are you going turkey hunting again?”